Kajitsu NYC
“What’s your favorite vegan restaurant in NYC? ” I asked to a vegan gentleman in my class last year. He said Kajitsu – hands down! I have tried many attempts to get in that quite frankly, I gave up! Luckily for me, my friends have more persistence. I think actually, I just worked too much so perhaps my schedule didn’t allow flexibility. I will tell you this, if any restaurant experience is worth the wait- it’s this one!
I think this is fine Japanese dining too- with attention to detail, presentation and palette. Did I mention that it’s all vegan using Japanese, Chinese and American vegetables, roots and mushrooms. Since I am a student of herbology and ancient diets, I found this fascinating.
The first decision was a simple one. Do you want the 4 course menu or the 8. That’s all you really need to know at the ordering point. The rest is based on the menu of the day that the chef prepares and sends out to you. Each dish arrived with the waiter’s presentation of each item artistically and delicately displayed.
We began with a King Oyster Mushroom Sashimi served with daikon, plum, myoga
and celery. The daikon is white, looking like a refreshing mashed vegetable. There is wasabi here blending into the celery so be careful you don’t eat it whole like I did. Myoga is a Japanese ginger- this was a perfect combination.
Next was a Daikon Soup with celery root, asparagus, cabbage and yellow pepper. The celery root is cut circular and thin, laying on the soups’ surface with the tiny vegetable slivers on top. If you have never used celery root before, I highly recommend it – raw, steamed or cooked!
The Plum Tree Plate was introduced next. That’s really what it was like, as if a new entity had just arrived at the party. One at a time rolled out on a red carpet- well, that’s how it felt. The plate is gorgeous to begin with. Each piece is hand crafted artwork. I almost didn’t even want to eat it. This has burdock carrot, parsnip, lava bean, string bean, snap pea, taro, artichoke, lily bulb, plum tofu, ume-fe, scallion, fried tofu, zucchini, enoki mushroom and mountain yam. You can’t see the pink rectangle under the vegetables in the middle of the plate, however… that was the most creamy and delicious tofu I have ever tasted in my life.
Soba Noodles with bamboo shoot and yuzu kosho, which is a Japanese citrus chili paste. Apparently, you are suppose to slurp these noodles from the bowl with the sauce that’s provided. I’m sorry, but it may have taken a while, but I can’t slurp. I thought it was rude that people were slurping until my friend laughed at me and said that’s how they do it! Live and learn… and slurp!
Now on to the Stuffed White Mushroom! It looks like a soup but it really wasn’t. It had sweet thickness and density due to the millet and mushrooms.
The flavor here was incredible- I am craving it now just thinking back.
I’m beginning to feel a fullness coming on. I forget at this point, that I committed to a lifestyle change 3 years ago where I actually eat small portions throughout the day… and not all at once. Anyway, here comes the sushi: Ehomaki Sushi and Inari Sushi made with vegan items I can barely pronounce- mitsuba, pumpkin-fu, kanpyo, wasabi, ginger, rikyu-fu, aburiage and sesame mountain caviar. I rarely make an occasion to eat white rice- this would be my 2nd time in over 3 years. I had to though! I would not dare be disrespectful and ask for anything as a substitution, besides, I am in vegan heaven right now- what more could I ask for! This filled me up for sure! There were still 2 more items left on the menu- of course, I made it though. It was a tiny portion of Sweet Bean Cake with Kumquat and then some ceremonial Match Green Tea.
What an experience! it all made sense to me after this. It wasn’t just a tiny vegan restaurant that had a few tables. This was very special dining, for me anyway! They also had sakes and teas to go with the menu! Kajitsu is currently moving from their East Village location to midtown NYC.
From their website:
“Kajitsu serves shojin cuisine, an ancient Japanese cuisine developed in Zen Buddhist monasteries.”
“Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish. Meals are prepared from fresh, in season vegetables, legumes, wild herbs, seeds and grains, chosen at the moment in the season that best reflects their flavor. At Kajitsu we make our delicious and wholesome dishes from high quality ingredients prepared with traditional Japanese culinary techniques.”
“We hope that everyone who visits Kajitsu will be able to appreciate and enjoy the pleasures of life through the experience of excellent food.”
I would like to thank my special friends Olga & Jamie for this experience!
